Monday, February 21, 2011
White Beans Soup with Kale
Dried Cannelini Beans - 3/4 cup, soaked overnight
Brown Lentil - 1/4 cup
Kale - 1/2 bunch, chopped along with stems
Yellow Onion - 1/2, diced
Garlic - 3 pods, thinly sliced
Whole black Peppers - 10
Carrots - 1, diced
Chipotle Pepper in Adobo Sauce - 1 pepper along with some sauce, chopped
Tomato - 2, chopped
Olive Oil - 2 tbsp
Roasted Coriander Powder - 1/2 tsp
Roasted Cumin Powder - 1/2 tsp
Homemade Vegetable Stock / Water - 5 cups
Heat oil in the pressure cooker pan. Add garlic, black peppers and onion. Cook till onion gets soft.
Add carrots, kale, tomato, chipotle pepper, salt, coriander and cumin powder.
Cook for a few minutes. Add cannelini beans and brown lentils. Add the stock or water. Bring it to boil.
Close the lid of the pressure cooker and cook for 30 minutes after the pressure is reached.
Add fresh ground black pepper on top and serve with some crusty whole grain bread.